Sweet & Sour Mango Pineapple Chicken
Original Recipe by The Prize of Cooking
PREP TIME
25 minutes
COOK TIME
15 minutes
SERVES
2-4 people
INGREDIENTS:
1-12 oz. Sam’s Fresh Salsa Mango Pineapple
2 tbs. ketchup
1 tbs. soy sauce
3 tbs. rice vinegar
2 tbs. brown sugar
3/4 cup chicken stock
1/2 cup plus 1 tbs. cornstarch, divided
1 1/2 lbs. chicken thighs, boneless, skinless, trimmed, cut into 1” pieces
2 tsp. kosher salt, divided
1/4 tsp. black pepper
4 eggs, beaten
1 cup flour
1 tsp onion powder
4 cups oil (vegetable oil was used)
GARNISH:
2 green onion tops, cut on a bias
1 tbs. toasted sesame seeds
Serve with cooked rice for 4, prepared according to the instructions.
DIRECTIONS:
In a large saucepan, add the Sam’s Fresh Mango Pineapple Salsa, ketchup, soy sauce, rice vinegar and brown sugar. Stir to blend and bring to a simmer.
Whisk together the chicken stock and 1 tbs. cornstarch and add to the simmering sweet & sour mango pineapple sauce. Stir and continue to simmer for several minutes to thicken the sauce. Set the sauce aside.
Add the remaining 1/2 cup cornstarch, 1 tsp. Kosher salt, 1/4 tsp. black pepper to a large ziplock bag and shake to blend the ingredients. Add in the chicken, zip closed and toss to coat.
In a shallow bowl, add in the beaten eggs. In another bowl add in the flour, onion powder and blend.
In a deep pot, heat the oil to 350 degrees. Remove the chicken pieces for the bag, removing any excess cornstarch. Dredge the pieces into the beaten egg and then into the seasoned flour.
Once all the chicken pieces are coated, begin frying in small batches for approximately 4-5 minutes to achieve a golden brown crust and the internal temperature reaches 165.
Remove the chicken from the oil and use the remaining teaspoon of salt to season.
When all of the chicken is fried, toss with the sauce that is hot. (Reheat the sauce if it has cooled.)
Serve over rice and garnish with the cut green onion tops and sesame seeds. Enjoy!!